Raspberry-Götterschnitten

Ingredients

Directions

1. 1

   Coarsely chop the chocolate coating and melt it over a warm water bath. Coarsely crumble Frosties Caramel, mix with the couverture. Put baking paper on a board and place a baking frame (26 x 28 cm) on top. Pour the mixture into the mould and press it to a flat base. Put the base in a cool place for about 30 minutes. In the meantime, mix the jelly in a small pot with 400 ml water and let it swell for 5 minutes.

2. 2

   Sort the raspberries and put 100 g aside for decoration. Stir cream cheese, sugar and vanilla sugar until smooth. Heat up the jelly, but do not let it boil. Leave to cool a little. Whip 500 g cream until stiff. Stir the Jell-O into the cream cheese. Fold in cream and raspberries. Spread the cream on the Frosties base and smooth it down. Chill in the refrigerator for at least 4 hours. Remove the cake from the tin. Cut into rectangles. Whip 200 g cream until stiff.

3. 3

   Fold in cream and raspberries. Spread the cream on the Frosties base and smooth it down. Chill in the refrigerator for at least 4 hours. Remove the cake from the tin. Cut into rectangles. Whip 200 g cream until stiff. Pour into a piping bag with a medium perforated nozzle. Decorate the slices with cream and remaining raspberries

4. 4

   waiting time approx. 4 1/2 hours